Shelf-life Assessment of Food Undergoing Oxidation–A Review. Issue 11 (17th August 2016)

• Record Type: Journal Article
• Authors: Calligaris, Sonia; Manzocco, Lara; Anese, Monica; Nicoli, Maria Cristina
• Is Part Of: Critical reviews in food science and nutrition. Volume 56:Issue 11(2016)
• Page Start: 1903
• Page End: 1912
• Publication Date: 2016-08-17
• Subjects: Shelf life -- oxidation -- acceptability limit -- kinetic modeling -- accelerated test; Food industry and trade -- Periodicals; Nutrition -- Periodicals; Nutrition -- Periodicals; Food -- Periodicals; Diet -- Periodicals; Review Literature -- Periodicals; Nutrition; Food; Diet; Review Literature; 664
• DOI: 10.1080/10408398.2013.807222
• Languages: English
• ISSNs: 1040-8398

Abstract

Abstract : Oxidation is the most common event leading to the end of shelf life of microbiologically stable foods. Thus, a reliable shelf-life assessment is crucial to verify how long the product will last before it becomes oxidized to an unacceptable level to the consumers. Shelf-life assessment strategies of foods and beverages suffering oxidation are critically discussed focusing on definition of the acceptability limit, as well as the choice of the proper oxidative indicators, and methodologies for shelf-life testing. Testing methodologies for shelf-life determination under actual and accelerated storage conditions are considered, highlighting possible uncertainties, pitfalls, and future research needs.